Shared by Sylvia Fallas
Shared by Sylvia Fallas
Apple Crumble
Yield: 8 servings
Apple Crumble
Yield: 8 servingsFamily Journey
Aleppo, SyriaIsrael
Brooklyn
“My maternal grandmother has a weekly pre-Shabbat tradition of serving her famous apple crumble, ka’ak, and coffee to everyone who stops by,” shares Sylvia Fallas. “It’s a beautiful and casual tradition that even my 2 year old adores.” Her grandmother Renee’s classic apple crumble recipe combines apples with a bit of lemon juice, which get topped with copious amounts of a buttery, toasty crumble.
Read more of Sylvia Fallas’s family story in “For This Syrian Family, Friday Afternoon Means Coffee and Pastries” and get her recipes for adjwe (date-filled semolina cookies) and kibbe cherries (Syrian meat and rice roll with cherries and tamarind).
Ingredients
Ingredients:
- 3 lb. mixed apples, such as Honeycrisp and Granny Smith
- Juice of 1 lemon
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ teaspoon cinnamon
Preparation
Step 1
Preheat the oven to 350F. Prepare the apples: peel, core and thinly slice each apple. Toss together with the lemon juice and place in a 10” pie plate; the apples will tower over the rim. Place the dish on a foil lined tray.
Step 2
Make the crumb topping: combine the remaining ingredients in a mixing bowl. Use your hands to mix the ingredients together until marble size chunks form. Scatter the crumbs over the apples, pressing down so they don’t fall off.
Step 3
Bake the crumble for 60-70 minutes, checking after the 1 hour mark. When it’s done, the apples will have shrunk considerably and may have bubbled over. The topping will be dark brown and the apples will be almost jammy in texture. Serve warm.
